New Science Paves Way for Mac and Cheese MREs

Thanks to cutting-edge technology, troops could soon be eating shelf-stable hash browns and bacon and close-to-homemade macaroni and cheese in the field. Transforming these comfort foods into meals, ready-to-eat that will last at least three years in the packaging requires all-new food science, according to Dr. Tom Yang, a food technologist at at the Combat Feeding Directorate at the U.S. Army Natick Soldier Research, Development and Engineering Center. His latest project involves osmotic meat technology — a better way to make long-lasting jerky, bacon, pepperoni and more. For more details, see this KitUp! article.